Preparation

• Finely chop the almonds using intermittent pulse in your appliance, so as not to overheat them.

  

• Start preparing the starter by putting the milk in a glass, warm it up (I usually do this in the microwave for a few seconds), add the barley and the crumbled yeast.

  Let it sit for a few minutes.

  Put all the flours (all-purpose, whole wheat, rice, cornstarch) into a mixer with the kneading hooks, start mixing them together.

  

• Now add the chopped almonds, sugar, and vanillin, continuing to mix.

  

• At this point, add the room temperature eggs, continue mixing the ingredients.

  

• Gradually pour into the mixer, along with the flour, the milk with the yeast that will have acted by now.

  Mix well, add the fine salt, continue kneading.

  

• Now pour the vegetable oil in a thin stream, little by little, making sure that the previously added portion is absorbed before incorporating more, continue mixing for a few minutes.

  

• The mixture will be sticky, elastic, and well-kneaded.

  

• Take a baking pan of approx. 9×12 inches, grease it with butter and sprinkle with the previously chopped muesli (you can also use flaked cereals).

  Place the mixture inside, and to spread it, grease your fingers well with oil, trying to level it as much as possible.

  

• Wrap the pan with cling film, put it in a warm place, perhaps cover it with a blanket and let it rise for about 4/5 hours, the mixture should at least double.

  

• After the time has elapsed, the mixture will be nicely fluffy and risen, remove the cling film.

  

• Bake in the oven at 350°F for about 25 minutes (always do the toothpick test).
  It will become a soft and very tall cake.

  Allow it to cool and then flip the cake so that the bottom is facing up.

  

• Trim the edges and cut 8 strips about 1 inch wide, cutting widthwise.
  Cut these strips in half and remove the remaining edge (follow the figure).

  

• If you prefer, you can also leave the edges, this way you will make a total of 20 brioches.

  

• Here are the slices ready to be filled.

  

• Now divide each small rectangle into three layers, with two cuts.

  

• Mix the yogurt with sugar in a bowl and stir well.

  Spread yogurt on one layer and jam on the other layer.

  

• Brush the surface of the brioche with a kitchen brush dipped in milk.

  Now sprinkle with the mixture of chopped almonds and muesli.

  If you prefer, you can also enjoy them without the topping.